Sauteed Sliced Lamb with Scallion(cong bao yang rou )

Sauteed Sliced Lamb with Scallion

Introduction:

"The tonic and therapeutic effects of mutton are very effective. Boiled mutton, eat meat and drink soup, can treat man's five labours and seven injuries, kidney deficiency and impotence, and has the effect of warming the middle to cold, warming Qi and blood, dredging milk and treating belt; 250 grams of mutton to lipid membrane, cut into pieces, cook until half cooked, with garlic, once every 3 days, can treat kidney deficiency and impotence; if there is indigestion caused by spleen and stomach weakness, 50-150 grams of mutton can be washed, cut into thin slices, and cooked porridge with sorghum, If you have Yin deficiency enuresis and frequent urination, you can take mutton, fish bladder and Astragalus decoction. Mutton is one of the main edible meat in our country, and it is also a good tonic in winter. Mutton is tender, delicious and rich in nutrition. According to the analysis, every 100 grams of mutton contains 13.3 grams of protein, 34.6 grams of fat, 0.7 grams of carbohydrates, 11 mg of calcium, 129 mg of phosphorus, 2.0 mg of iron, as well as vitamin B, vitamin A, nicotinic acid, etc. Mutton can be made into many delicious dishes with unique and mellow flavor. Instant boiled mutton, roasted and fried mutton kebabs, fried mutton with scallion, etc. are delicious food for all ages. Mutton is hot and sweet, which is suitable for tonic and tonic in winter. Traditional Chinese medicine believes that it can help Yuanyang, tonify essence and blood, treat lung deficiency and strain. It is a kind of tonic and strong medicine. "Materia Medica from the new" said that it can "fill the deficiency of labor, yiqili, zhuangyangdao, appetizer Jianli.". Li Gao of the Jin Dynasty said: "the tangible things of mutton can supplement the Qi of tangible muscles. Therefore, it is said that the weak can be removed from the weak. Ginseng and mutton. Ginseng tonic, mutton tonic. The flavor of mutton is the same as that of mutton, which can nourish the blood deficiency, and the Yin is longer when the Yang is covered. Mutton is hot and should be eaten in winter. If suffering from acute inflammation, exogenous fever, fever, skin sores, boils and other diseases, should avoid eating mutton. For those who are healthy, thirsty, and have constipation, they should also eat less mutton to avoid damaging the body fluid due to heat. The dietotherapy function of mutton: mutton is sweet in taste and warm in nature, entering spleen, stomach, kidney and heart meridians; warming and tonifying spleen and stomach is used to treat nausea, emaciation and chills caused by deficiency cold of spleen and stomach; warming and tonifying liver and kidney is used to treat waist and knee pain and impotence caused by kidney yang deficiency; tonifying blood and warming meridians is used to treat abdominal cold pain caused by postpartum blood deficiency and cold meridians. According to ancient Chinese medicine, mutton is a good product for invigorating yang, tonifying blood essence, treating lung deficiency, benefiting strain and warming stomach. Special tips: mutton, especially goat, has a strong smell. When cooking, add hawthorn or radish or mung bean, and when frying, add onion, ginger, cumin and other seasonings to remove the smell. When you eat boiled meat, you should not eat it for the sake of tenderness. The climate is hot and dry in summer and autumn, so it is not suitable to eat mutton. Mutton belongs to the product of great fever. It is not suitable for people who have fever, toothache, sore mouth and tongue, cough, spit yellow phlegm and other symptoms of fire. Suffering from liver disease, hypertension, acute enteritis or other infectious diseases, as well as fever period are not edible

Production steps:

Step 1: prepare 2 scallions and some mutton slices.

Step 2: cut the scallion with a knife.

Step 3: stir fry scallion in hot pot and cold oil, add half of scallion.

Step 4: stir fry the scallion for half a minute, then add the mutton slices.

Step 5: stir fry the mutton slices with water, then add cooking wine and soy sauce.

Step 6: add another half of the scallion and mutton, continue to stir fry until the scallion is soft, put salt and MSG out of the pot.

Step 7: the flavor of scallion and mutton is very fragrant.

Materials required:

Scallion: right amount

Mutton slices: moderate

Salt: right amount

Soy sauce: moderate

Cooking wine: moderate

MSG: right amount

Note: scallion should be cut obliquely, which is easy to taste. Mutton is just ordinary mutton slice

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Original

Chinese PinYin : Cong Bao Yang Rou